By Star Weekly
FB: How would you rate your cooking skills?
JT: Pretty high. I’m very much a self-taught cook, but have been lucky to work in some amazing kitchens and under some very creative head chefs. It’s helped me to really expand my understanding and skill set and give me the confidence to try more advanced dishes during my Jerrad’s Kitchen events.
FB: What is your signature dish?
JT: My signature dish would be a prosciutto-wrapped chicken breast stuffed with sundried tomatoes, chargrilled capsicums and feta cheese. I serve it with a creamy cauliflower puree, glazed broccolini and baby carrots, brussels sprout leaves and a strained sauce from the chicken juices.
FB: If you could only have one more meal, what would it be?
JT: During my A-League career, my diet was very strict to ensure my weight and skinfolds would stay at the required level. However, on my birthday, I’d always celebrate with a wild combination of chicken nuggets, pizza and lasagna. I’d have it with a mango and strawberry Boost juice and finish the meal with homemade pancakes, ice-cream, berries and maple syrup.
FB: What is your favourite TV food show and who is your favourite TV food person?
JT: I love the Netflix series, Chefs Table. It takes you behind the scenes of some of the restaurants from the World’s Top 50 Restaurants list. It’s incredibly inspiring and the cinematography is phenomenal.
FB: What is your favourite food?
JT: I’d have to say lasagna – it’s my ultimate comfort food.
FB: What is your favourite drink?
JT: As a little boy orange juice was a big deal. It was kind of a luxury item and only appeared on special occasions. So having never been big on soft drinks or alcohol, juice naturally became my go-to when wanting something a little crazier then my standard glass of water.
FB: Which five people would you most like to invite to dinner?
JT: Jamie Oliver, Jim Carey, Mark Schwarzer, Steve Jobs and Walt Disney.
FB: Do you have a kitchen tip for us?
JT: When I was nine my mum said: “A good chef always cleans as they go.”
Jerrad’s Kitchen offers private dining experiences, catering, cooking and nutritional education classes and more. Details: jerradskitchen.com.au
THE PLATTER THAT MATTERS
Recently my hubby, Kevin, bought me the cutest little wooden cheese board as a present – but then promptly claimed it as his own, regularly creating his own cheese boards for his lunch. They’re pretty impressive, too. Along with a selection of camembert, triple-cream brie (he’s just discovered the Maggie Beer variety in the supermarket and loves it) and Mersey Valley vintage tasty, he’ll throw together a rustic-looking selection of baby roma tomatoes seasoned with olive oil and sea salt flakes, toasted sourdough and the most marvellous mustard pickles (a jar of which was gifted to me by a colleague who believes pickle making is a fine art). It prompted a discussion on a recent Food Bytes podcast about what things you like to have on your cheeseboard. It’s olives and prosciutto all the way for me. What about you?
